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–+ servings

Bajri methi na vada recipe | bajri na vada | bajri dhebra

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack
Cuisine Indian
Servings 4 servings

Ingredients
 

  • 2 cups chopped methi leaves
  • 1.5 cup bajri flour
  • ¼ cup wheat flour
  • ¼ cup rava - fine variety
  • ½ cup curd
  • 2 tbsp oil
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tsp red chilli powder
  • Pinch of hing
  • ½ tsp ajwain
  • 1 tsp fennel seeds
  • 2 tbsp white sesame seeds
  • 3 tbsp jaggery
  • ½ tsp baking soda
  • 1 tsp lemon juice
  • 1 tbsp green chilli paste
  • 1 tbsp ginger-garlic paste
  • ½ cup coriander leaves
  • ¼ cup water or as required
  • Garnish: sesame seeds
  • Oil for frying

Instructions

  • In a mixing bowl, combine ½ cup of curd and 2 tbsp of oil. Mix well and whisk the mixture for 2 minutes.
  • Now add ½ tsp of turmeric powder, salt to taste, 1 tsp of red chili powder, a pinch of hing, ½ tsp of ajwain, 1 tsp of fennel seeds, 2 tbsp of white sesame seeds, 3 tbsp of jaggery, ½ tsp of baking soda, and 1 tsp of lemon juice. Mix well until the masala combines and the mixture becomes slightly frothy.
  • Next, add 2 cups of chopped methi leaves, 1 tbsp of green chili paste, 1 tbsp of ginger-garlic paste, ½ cup of coriander leaves, 1.5 cups of bajri flour, ¼ cup of wheat flour, and ¼ cup of rava. Mix well.
  • Gradually add water and knead into a soft dough for the vada.
  • Take a cotton cloth and slightly wet it. Place small, ball-sized portions of the dough on it. Flatten them using a bowl or cup, apply some water and sesame seeds on them, and shape all the vada in the same way.
  • Heat oil and add the vada to it. Sprinkle some hot oil on the vada so they become fluffy and fry them on a medium flame until they become crispy on both sides.
  • Remove the fried vada and place them on a wire rack to allow excess oil to drain off.
  • Serve the bajri methi vada with chutney and fried chilies.

Notes

  • The proportion of methi and flour should be equal.
  • Wheat flour provides binding to the vada mixture.
  • Rava absorbs water from the vada mixture and makes it crispy.
  • The yogurt and oil mixture gives softness to the vada.
  • Knead a soft dough for the vada.
  • Apply some water on the vada so it becomes fluffy during frying.
  • Sprinkle some hot oil on the vada so it becomes fluffy.
  • Fry the vada on a medium flame. Do not fry it on a high flame.